Red Pepper Soup With Sherry

Don made this soup last night and it is wonderful. I have made it before but “the boy” is a super soup maker. Maybe if I keep saying that he will make more. I wonder….


  • 4 large red peppers (if you have a mix of yellow, orange and red, use them)
  • 2 tbsp. butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 tbsp. sherry
  • 1 tbsp. fresh lemon juice
  • pinch of salt and pepper
  • sweet basil

Cut the peppers in half and remove the seeds and white ‘pith’. Place cut side down on a parchment lined cookie sheet and place under the broiler until the skins get blackened. Remove and place in a plastic bag to steam for about 5 minutes. Remove from bag and peel off the outer skin.

Saute the onions and garlic in butter until soft . Cut the peppers into chunks and add to the onion mix and cook for about 3-4 minutes. Add the broth and cover, cooking for about 20 minutes. Add the sherry and lemon juice and stir to combine..

Place in a blender (small bits at a time) and puree. Strain into another pot. When serving, make sure it is hot but not boiling. Garnish with a basil leaf and a few crackers.

I love this soup… is fresh, it is tasty and it gives you a “the world is a good place” feeling. Try it…

Oh yeah, it is also good as a chilled soup. True!


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